Hello. I work in a hospital, serving an average of 200 meals a day. I am not sure about what documentation is expected to meet the sustainable food purchasing standard. 100% of fruits & vegetables are local but documenting that (other than maps & estimations) seems difficult. Another question is about fruits & vegetables from the project's garden. Can they be included in the tracking program even if they are not 'purchased'?. Any clarification would be very appreciated. Thank you.